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PUNJABI KADHI PAKORA

kevouleesardar

Updated: Apr 27, 2022

Serves: 4

Cooking Time: 1 hour


 

Deep fried pakoras in a yogurt based curry made with gram flour and yoghurt.

 

Ingredients

For the Kadhi

5 Tbs Chickpea Flour

½ tsp Ground Turmeric

1 tsp Chilli Powder

¼ tsp Carom Seeds

½ Tbs Ginger-Garlic paste

1 tsp Salt

1 cup Full-Fat Yoghurt

5 cup Water

2 Tbs Vegetable Oil

1 tsp Ground Cumin

1 Dried Red Chilli

pinch of Asafoetida

1 onion, sliced


For the Kadhi

2 Onions, sliced

1 tsp Ginger-Garlic paste

¼ tsp Carom Seeds

¼ tsp Ground Turmeric

1 cup Chickpea Flour

½ tsp Salt

2 Tbs Full-Fat Yoghurt

¼ tsp Bicarbonate of Soda

Vegetable oil for frying


For the Tempering

1 tbsp Ghee

1 tsp Ground Cumin

1 dried Red Chilli

½ tsp Chilli Powder


Method


For the Kadhi

  1. In a large bowl, whisk together the chickpea flour, turmeric, chilli powder, carom seeds, ginger-garlic paste, salt and yoghurt until it is a smooth paste.

  2. Add in the water and whisk well.

  3. In a large saucepan, heat the vegetable oil. Once the oil shimmers, add in cumin, dried red chilli and asafoetida.

  4. Once the spices are golden, add in the onion, and saute until the onion has softened.

  5. Add in the chickpea flour mixture and while continuously stirring, bring to a boil.

  6. Cover the saucepan with a lid and allow to simmer on medium-low for 30 minutes. During this time, the Kadhi will thicken and turn a golden yellow colour.

  7. Stir occasionally and adjust consistency with the addition of water

For the Pakoras

  1. In a medium bowl, add in the sliced onions, ginger-garlic paste, carom seeds, turmeric, chickpea flour and salt and mix.

  2. Add the yoghurt and bicarbonate of soda and mix well, forming a smooth pakora mixture.

  3. Heat 3 cm of vegetable oil to approximately 160°C. Using your hand, portion pakoras and carefully drop in the hot oil.

  4. Fry until crispy and golden brown.

  5. Drain pakoras on a wire rack sitting over a baking tray.

  6. Add pakoras into the prepared Kadhi.

  7. Allow the Kadhi to simmer for a minute. This give the pakora time to absorb the Kadhi.

For the Tempering

  1. In a small pot, heat the ghee on medium.

  2. Add in the cumin, dried red chilli and chilli powder and allow spices to splutter.

  3. Pour the tempered spices and ghee over the Kadhi and mix.

  4. Serve the kadhi pakora with steamed rice.

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